Menu
& handouts
Wow, what an amazing event both fun and light hearted. A very Rodney’s experience. The formality of ironed damask table cloths was no where to be seen. A casual atmosphere ushered us into a very fine dinner of hovering canapés, plates of Oysters, Salmon Tartar, Buttered Lobster “Pillows” and Carpetbagger Steak stuffed with Oysters.
The IWFS Toronto had several IWFS Niagara Guests, we hope to have met your expectations of a fun event at one of Toronto’s resturant icons. Rodney himself came to give us an overview of the business in his usual humorous manner. Rodney is truly one of Toronto’s leaders in a very hard business but he has etched out a reputation of excellence and quality that is hard to find. IWFS Niagara you must come more often and are always welcome. We know you will be hosting the BGA in the Fall and demonstrate what Niagara region is all about, only the best.
A pictorial history follows:
You must 
We have also made a Video of the event:
IWFS Rodney’s Oysters 2016-03-21 from R Henderson on Vimeo.
Menu & handouts
Oyster Heaven: An evening with Rodney
Monday, March 21st, 2016
Reception: 6:30PM, Dinner: 7:00PM
Members $145 Guests: $155
Last day to Register Monday, March 14th, 2016
How to get there
469 King Street W
Toronto, ON M5V 1K4
Canada
+1-416-363-8105
To add to your calendar drag and drop IWFS 20160321
THE EVENT WAS SOLD OUT
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Chris Tierney
*protected email*
Cell: (416) 725-0425
Rodney, Toronto’s resident oyster expert, will walks us through the fascinating world of the oyster (a natural aphrodisiac), obtained through his network of global sustainable supplier relationships. Our cellar master, Marcel Bregstein, has performed his usual magic in matching wines for the delightful dinner to follow.
Since its founding in 1987, Rodney’s has been the Toronto destination for oysters, and no one provides more entertaining and enlightening conversation about this one-of-a-kind food in all its varieties.Located at 496 King St. W., easily accessible by the King streetcar.
Menu
First Course (Reception)
Foraged truffle mushroom, Sustainable Ocean Farm shrimp, Heated Kusshi Oysters
Champagne Comte de Noiron Cœur de Cuvée & 2012 Juve & Camps Cava Brut Cinta Purpura Reserva
Second Course
The Raw Oyster, 4 types, tasting
2005 Kooyong Chardonnay Estate, Australia
Third Course
Tuna Tartare with Wonton Crisps
2013 Gobelsberg Riesling, Austria
Fourth Course
Buttered Lobster “Pillows” – Gnocchi
2011 Marchand-Tawse Bourgogne Blanc Chardonnay
Fifth Course
Carpetbagger Steak with Roughage
2005 Guigal Gigondas Côte du Rhone
Sixth Course
Lemon Mousse
2014 Marc Bredif Vouvray, Loire